"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey Casserole Recipe

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This recipe for Turkey Casserole, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dovie Jarnagin
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cheese soup
1 can cream of mushroom soup
1 can chicken broth, cooked down for 20 min. to concentrate
1/4 tsp. poultry seasoning
8 oz. very fine noodles
2 c. shredded or chopped turkey
1/2 of a green pepper, seeded and chopped fine
1 (4 oz.) can mushrooms and juice
1/4 c. chopped pimiento

Directions:
Directions:
Cook and drain the noodles. Butter an ovenproof dish. Add half of noodles, plus turkey, vegetables and mushrooms. Add remaining noodles. Mix soups, broth and poultry seasoning. Pour over casserole. Bake at 350 for 50 to 60 min. Can top with buttered bread crumbs and paprika before baking if desired. Can be frozen and reheated.

Number Of Servings:
Number Of Servings:
8

 

 

 

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